I’ve split this off, since it looks like good material for a new topic.
Those dry sundry food stores have dried mushrooms, big black ones. I recommend soaking those in hot water and experimenting with them, as well as the fresh ones at the market. That’s what I do for mushroom dishes. I don’t even know what the ones I use are called. I’m not very knowledgeable about mushrooms, I’m afraid. Hopefully some other posters can step in and give you a better answer.